Breaded mozzarella with cherry tomatoes

Breaded mozzarella with cherry tomatoes

Total: 30 min. | Active: 30 min.
Nutritional value / person: 682 kcal
, Fat: 48 g
, Carbohydrate: 24 g
, Protein: 36 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Crumb coating for the mozzarella

40 g breadcrumbs
3 tbsp rolled oats
1 egg
1 garlic clove, squeezed
2 tbsp white flour
½ tsp salt
a little pepper
4 mozzarella (each approx. 150 g)

Crispy mozzarella balls

3 tbsp olive oil
65 g capers, drained


1 tsp medium-hot mustard
3 tbsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste
500 g cherry tomatoes, cut in half
150 g salad mix e.g. lamb’s lettuce and curly endive salad
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How it's done

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Crumb coating for the mozzarella

Mix the breadcrumbs and oats in a deep dish. Beat the egg and garlic in a deep dish and empty the flour into a shallow dish, season. Toss the mozzarella balls in the flour and shake off the excess. First dip them in the egg and then in the breadcrumbs, firmly pressing on the crumb coating.

Crispy mozzarella balls

Heat the oil in a non-stick frying pan. Fry the capers for approx. 3 mins. until crispy, drain on kitchen paper. Fry the mozzarella balls on all sides for approx. 2 mins. each until crispy.


Whisk together the mustard, balsamic and oil in a bowl, season. Add the cherry tomatoes and salad, mix, plate up. Top with the crispy capers and mozzarella balls.

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